Instructions

Prepare crust: In a large mixing bowl, add flours, sugar and butter cubes. Using your fingers, cut the flour through the dough until it resembles a coarse meal. Add peanut butter, and use your fingers to blend it into the crumble. Add cold water 1 tablespoon at a time, mixing it in with your fingers, until mixture resembles pie dough and can be pinched together with fingers. Remove from bowl and form into a disc. Wrap dough in plastic wrap and refrigerate for 1 hour.

Preheat oven to 350 degrees.

Spray a muffin pan with nonstick spray. Coat each cup with flour. Place 5-inch parchment paper strips in each cup. This will help the pies come out of the tin.

Remove peanut butter dough from fridge, and roll out to about 2 1/2 inches thick.

Using a 4-inch circle cookie cutter, cut 6 circles out of the dough. Roll each individual circle out once, and place it in a muffin opening. Make sure the dough covers the entire cup and around the edges of the cup. Repeat this for each cup.

Bake the crusts for 10 to 15 minutes, or until golden brown. Remove from oven, and set aside.

Prepare jelly sauce: In a medium saucepan, combine the raspberries, jam and sugar. Cook on medium heat, mixing frequently. Add water if needed. Cook for about 5 minutes, or until mixture is saucy, and raspberries are broken down.

Prepare peanut butter creme: In a medium saucepan, whisk together cornstarch and brown sugar. Once combined, stir in 1/2 cup coconut milk and 1/2 cup soy milk. Place on medium heat, and stir constantly until it’s a very thick pudding, about 3 to 5 minutes. Remove from heat.

Using a food processor, pulse together the tofu and peanut butter until completely smooth and incorporated. Add the thick pudding, melted Earth Balance and remaining soy milk and coconut milk. Pulse until completely smooth, making sure to scrape down the sides of the processor.

Assemble: Fill each crust three-fourths of the way with the peanut butter filling. Add 1/2 to 1 tablespoon of the raspberry sauce to each cup. Store in the fridge overnight to fully set.

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Transcript

﻿- Good morning class. Today we have peanut butter and jelly cream pies in session. If you like peanut butter and jelly and cream pie together, give these a try. And let me teach you how to make them. To get started on the PB and J cream pie cups, I'm gonna start with a peanut butter crust. And I use a mixture of all purpose flour, whole wheat flour, a little but of sugar, a pinch of salt. And now I'm gonna add in my cubed vegan butter. And this has been in the fridge for a long while, that way the butter is nice and cold. Basically, I'm cutting the butter into the dough. And I keep doing this until it looks like a coarse meal. So this is the sort of crumble that you want. And now I'm gonna add in, my creamy peanut butter, I'm blending in the peanut butter so that it has a nice crumble to it. And then I'll add water after that. Alright, that looks perfect. So I have my ice cold water right here. I'm gonna add about a tablespoon at a time until it's starting to look like pie dough. And if you see, you can pinch it together and it stays perfectly. Now I'm gonna take it out of the bowl and then just shape it into a circle. And now I'm gonna wrap it in some plastic wrap. Alright perfect. Now I'm gonna take this to the fridge and let it refrigerate for about an hour. So I just grabbed my peanut butter crust out of the fridge. I'm gonna roll it into a rectangle. So I have a circular cookie cutter, and I'm gonna cut out some perfect peanut butter crust circles. I like to roll this circle out just one more time. To make sure that it's round enough for the muffin cup. And then if you need to rework the dough, that's fine. You just wanna make sure that there are no holes in the dough so that when you eventually add in the cream filling, nothing spills out. So now that I have these all pressed into the muffin pan, I'm gonna place them in the oven at 350 degrees for about 10 to 15 minutes. So I've got my peanut butter cups from the oven. And now I'm gonna let them cool off before I fill them. I'm gonna first make the raspberry jam sauce. So it's raspberries, and then some raspberry preserves. And add in some sugar and then give it a good stir before you heat it up. And then I'm gonna increase the heat to medium. So for the peanut butter filling I start with corn starch, brown sugar. So I'm gonna whisk together the brown sugar, and the corn starch. And I like to do this before I add in the liquid. That way I make sure that the corn starch is thoroughly mixed into the sugar. So now I'm gonna add in some soy milk. And then half of this full fat coconut milk and I'm gonna save the rest for when we transfer this to the food processor. So now I'm gonna increase the heat to medium. And I'm just gonna stir together these ingredients until it becomes a really thick pudding. And this step usually takes about three to five minutes. I'm gonna stir up this raspberry sauce too. And you'll notice that the raspberries start to break down. Which is what you want. So now my pudding paste is very pasty. I'm gonna set it aside right now. And I'm gonna blend together the Mori Nu Extra Firm Tofu and peanut butter. So I'm gonna pulse it a couple times until it's nice and smooth. And the tofu is blended in the peanut butter. So now I'm gonna transfer the pudding paste into the tofu and peanut butter. And I'm gonna add in, melted butter, some more soy milk. And then the rest of the coconut milk. Perfect. It looks like a peanut butter pudding. So I'm gonna fill the peanut butter crust cups with this peanut butter filling about three quarters of the way. Cause I wanna save room for the jelly topping. Oh, it looks so creamy and rich. So just like I did with the peanut butter filling, I'm gonna scoop some sauce into the top. They look like little flowers. So now that these are all filled, I'm gonna place these in the fridge for over night preferably, but two or three hours will word perfectly. So I've got my peanut butter and jelly cream pies out of the fridge. And not it's time to try one. These are so good, they almost make me wanna go back to school.

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